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March 2, 2012

Beer Bread || Pane Veloce alla Birra

One little step has been done. We have many other little steps in front of us, but we overtook the biggest obstacle. Now, it is all in our hands, and I am confident we can do it. This is a new start, and we have to make the best of this chance that has been given to us.

I am leaving for Berlin to see a dearest friend from College --another little escapade before I begin for real. Breathing some different air, seeing things from a different perspective, plunge in the artsy young and hip atmosphere of the German capital. It will be good.

I couldn't go without leaving home (and taking with me) some good bread,
which happens also to be a recipe in theme with my trip. Beer Bread.
Maybe you think that it doesn't really match with Germany so much, but
think about it: just by using a weiss or a lager you will automatically
transform it into something pertinent. Plus, it is nourishing and has
that perfect balance between sweet and salty, which really makes for the
perfect snack at home or at the airport --and I happen to be at the
airport quite often these days.

Preheat the oven to 350 F. In a medium bowl, whisk together the flours, 3 T sugar, baking powder and salt. Stir the beer into the dry ingredients until just mixed. Spoon the batter into a 9x5" loaf pan (greased or with parchment) and sprinkle the rest of the sugar and some more coarse salt on top. Bake for 50 - 60 minutes or until cooked through (whenever a toothpick comes out clean) and golden on top.

I make this bread...all the time. If you want, you can melt half a stick of butter...2 oz. pour half in the bottom of bread pan and the other half on top of the batter. It will make a nice buttery crust. Also, I make this in muffin tins. For a butter...I mix 4 oz softened butter, 1 tsp honey, cinnamon to taste and about 3Tbs of confectioners sugar. Makes a nice sweet spread for the bread. Your picturea and recipes are great.